Loaded Thai Sweet Potatoes
 
 
A Thai spin on the twice-baked sweet potato. NOTE: these are SPICY. Cut the curry paste for a milder flavor.
Yield: 8 servings
Ingredients
  • 4 large sweet potatoes
  • 1 Tbsp vegetable oil
  • 1 red pepper, diced
  • 1 serrano pepper, ribs and seeds removed, minced
  • 2 tsp minced ginger
  • 3 cloves garlic, minced
  • 1 Tbsp Thai red curry paste
  • ⅓ cup light coconut milk
  • Juice and zest of one lime
  • 6 scallions, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 cup frozen peas, thawed
Instructions
  1. Preheat oven to 375 F. Prick potatoes with a fork and bake until easily pierced with a knife, 55-70 minutes. Remove potatoes and preheat oven to broil.
  2. While potatoes are cooking, heat oil in a skillet. Add red pepper, serrano pepper, ginger, and garlic and cook on medium-low heat until peppers are softened. Remove from heat and set aside.
  3. Allow potatoes to cool. When cool enough to handle, slice in half lengthwise.
  4. Use a spoon to remove the inner flesh into a large bowl, leaving about ¼ inch around the skin to hold it together. Place the hollowed skins on a baking sheet and set aside.
  5. Add curry paste, coconut milk, and lime juice and zest to the potato filling. Mash with a potato masher until smooth and well-blended.
  6. Stir in pepper mixture, scallions, cilantro and peas.
  7. Scoop the filling back into the shells. Broil until heated through and browned on top, about 3-5 minutes. Serve hot.
Recipe by Baked In at https://www.baked-in.com/2012/08/13/loaded-thai-sweet-potatoes/